In my opion, lemon pepper makes everything better. I make my own seasonings in bulk, and lemon pepper is one that often gets added to everything from omelets to meats to roasted vegetables.
If you aren’t already a fan of the amazing cushaw squash, this recipe will turn you into one! It is one of the most versatile foods I’ve ever found, being great for everything from a side dish to dessert and even smoothies.
How to Find a Cushaw?
Unfortunately, most stores don’t regularly carry cushaw squashes, though many stores that stock from local farms may carry them seasonally in some areas. The good news is that cushaw is incredibly easy to grow or very inexpensive if you can find some at a local farm or pumpkin patch.
If you have school age children, I’d recommend letting them have a cushaw patch in the backyard if you find a squash and can save the seeds. Cushaw has a taste similar to acorn squash, butternut, and pumpkin mixed together and it can easily substitute for any of those in recipes. By just growing Cushaw, you could essential replace most winter squashes (except spaghetti) and they will store easily in a cool area of your home.
You can also easily preserve Cushaw by chopping and freezing or pureeing.
I’ve used these in soups, stews, pies, chilis and even baked dessert recipes. Our local pumpkin patch sells these squash for only $4.00, and since an average size is 15-20 pounds, they are one of the least expensive vegetables I’ve found.
Lemon Pepper Cushaw Squash
Like the squash itself, this recipe is very versatile. Any herb or spice can be used in roasting cushaw, and while I’ve included instructions for roasting stovetop, this can also easily be done in the oven for about 15-20 minutes at 400 degrees with similar results.
Lemon Pepper Cushaw Squash Recipe
Lemon pepper roasted cushaw squash is a vitamin-rich easy side dish that comes together in just 20 minutes and makes a great addition to any meal!
- Heat oil in a medium skillet
- Add cushaw and all seasonings; stir to combine
- Saute, stirring occasionally, for about 10 minutes, or until just tender
Courses Side Dish
Other Ways to Use Cushaw
- Puree and use in place of pumpkin puree in pies and other recipes
- Peel, chop and freeze to use in soups and stews
- Bake in slices for a beautiful side dish
- Roast with sweetener, butter and cinnamon or pumpkin pie spice for a nutrient-dense dessert
- Use pre-cooked pumpkin puree in smoothies
How would you use this squash? Share ideas below!